Nutrition Facts
Servings: 2 ServingCalories:260kcalTotal Fat:20gSaturated Fat: 3gTotal Carbohydrate:6gDietary Fiber: 4gSugars: 1gProtein:18g
Keto Ahi Avocado Poke Stack
When we’re in the mood for something that feels both fancy and effortless, this Ahi Avocado Poke Stack is our go-to. It brings serious restaurant-quality vibes to the table, but it’s shockingly simple to make at home—and of course, it’s keto to the core.
This recipe was born after one too many poke bowl cravings while trying to stay strict with carbs. We wanted something with the same bold flavors and buttery textures, minus the rice. So we started playing around with layers—diced ahi tuna, creamy avocado, a crunchy sesame slaw—and suddenly, we had something kind of magical.
There’s something so satisfying about building it like a tower. It’s got that wow factor when you plate it up, but it’s still packed with clean, nourishing ingredients. Ahi brings lean protein and omega-3s, avocado delivers healthy fats, and the slaw adds the perfect crunch and zing. Whether we’re treating ourselves to a midweek lunch upgrade or serving this as a showstopper appetizer, this poke stack always hits the spot.
Plus, it’s customizable, quick to make, and totally no-cook. Just dice, layer, and dig in.
Description
This sushi-inspired poke stack layers sushi-grade ahi tuna, avocado, and a sesame cabbage slaw into a vibrant, low-carb dish. Finished with a drizzle of spicy mayo, it's high-protein, refreshing, and full of bold flavor without the rice.
Ingredients
- 6 oz sushi-grade ahi tuna, finely diced
- 1 tsp tamari or coconut aminos
- 1/2 tsp toasted sesame oil
- 1/2 tsp rice vinegar (no sugar added)
- 1/4 tsp sea salt
- 1/2 tsp sesame seeds
- 1 ripe avocado, diced
- 1/2 tsp lime juice
- Pinch of salt
- 1/2 cup shredded green cabbage
- 1/4 cup shredded red cabbage
- 1 tbsp mayonnaise
- 1/2 tsp toasted sesame oil
- 1/2 tsp rice vinegar
- Salt, to taste
- 1 tbsp mayonnaise
- 1/2 tsp sriracha
For the Ahi Poke Layer:
For the Avocado Layer:
For the Sesame Slaw:
Optional Drizzle:
Instructions
- Make the poke: In a bowl, mix the diced ahi tuna with tamari (or coconut aminos), sesame oil, rice vinegar, salt, and sesame seeds. Toss gently and refrigerate while you prep the other layers.
- Mash the avocado: Combine diced avocado with lime juice and a pinch of salt. Gently mash to desired consistency—chunky is good!
- Mix the slaw: In a separate bowl, combine shredded cabbage, mayo, sesame oil, rice vinegar, and a pinch of salt. Toss until well-coated.
- Layer it up: Use a food ring mold (or a cleaned tuna can with both ends removed) to build your stack. Press a layer of avocado into the bottom, add the sesame slaw, and finish with the ahi poke on top. Gently lift the mold.
- Drizzle and garnish: Whisk together mayo and sriracha for a quick spicy mayo drizzle over the top. Add extra sesame seeds or sliced green onion if desired.
- Serve immediately: Best enjoyed fresh and chilled!
- Tip: Don’t overpress the layers—just enough to hold the shape without smushing.
Note
Substitutions & Variations
- No raw fish? Use cooked shrimp or seared tuna instead.
- Dairy-free? Use avocado mayo or a plant-based alternative.
- Add crunch: Top with crushed seaweed snacks or chopped macadamia nuts.
- Add greens: Serve the stack over arugula or mixed baby greens.
- Go bowl-style: Skip the stacking and make it a colorful, mixed poke bowl.